Prosciutto Wrapped Pork Tenderloin

Looking for an elegant dinner to serve over the holidays that’s not your traditional turkey or ham? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking pan alongside rosemary seasoned potatoes making it extra simple.

It’s hard to say what my favorite part of this dish is…

The prosciutto that’s wrapped around the pork tenderloin, giving it that hint of yummy saltiness?

The stuffing made with fennel, rice, sage and rosemary, and then finished off with a splash of white wine? Yes!

The rosemary potatoes that somehow cook perfectly to that fluffy, yet crispy texture?

I have to say, if you don’t already have your menu planned for the holidays, this Prosciutto Wrapped Pork Tenderloin should definitely be added to it! I mean, can you imagine how impressed your guests would be with this dish? They’d have no idea how simple it is to actually make.

There’s the added bonus that this recipe can be made ahead of time. I actually made this recipe in three steps. The first day, I made the fennel-rice stuffing. Then, I let it cool overnight in the fridge. The next day, I butterflied the pork tenderloin, stuffed it, and wrapped it up in that yummy prosciutto. Then on day three, I finally put this beauty in the oven. I cubed up some yukon gold potatoes, tossed them with a bit of fresh rosemary, and threw it all in the oven for about an hour or so.

Of course, you could make this recipe entirely in one day, but how great is it that you can have everything done ahead of time? That way when company is coming over, you’re entirely free to just pop this into the oven and enjoy the time with your guests and open up a few bottles of great wine versus slaving away in the kitchen.

How Do You Make Prosciutto Wrapped Pork Tenderloin?

First, you’ll want to butterfly the pork tenderloin. Place it on a cutting board and then place your knife perpendicular to the cutting board. Cut through the pork tenderloin on the long edge until you cut almost all the way through. Then, open it up like a book and use a meat mallet to pound it to a uniform ¾-inch thickness.

In order to wrap it with prosciutto I’ve found that the process of laying out overlapping slices of prosciutto onto a piece of parchment paper works best. Then, you’ll just lay your pounded out pork tenderloin on top, add the stuffing, roll it up and tie it up with some kitchen twine and you’re good to go! (Here’s a great resource on how to do that.)

What Wine Goes Best with Prosciutto Wrapped Pork Tenderloin?

Look for a wine that’s not too heavy, and has a hint of acidity which will help balance the salty, fatty prosciutto. I love serving the WillaKenzie Estate Gamay Noir with this dish –t has aromas of black pepper and dark berries which are the perfect complement to the fresh herbs and fennel stuffing.

If you loved this Prosciutto Wrapped Pork Tenderloin I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Prosciutto Wrapped Pork Tenderloin

Course: Entree

Cuisine: American

Keyword: pork, pork tenderloin

Prep Time:20minutes

Cook Time:1hour15minutes

Total Time:1hour35minutes

Servings:6people

Calories:569kcal

Author:Erin

Looking for an elegant dinner to serve over the holidays that’s not your traditional turkey or ham? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking pan alongside rosemary seasoned potatoes making it extra simple.

Special Equipment:

Kitchen twine

Parchment paper

Instructions

Stuffing:

Heat the butter in a skillet over medium heat. Once melted, add garlic, ½ the onion, fennel, sage and rosemary. Season with salt and pepper and saute, until softened, about 10-12 minutes. Deglaze with wine and let reduce, transfer to a bowl and mix in rice. Cool.

Prosciutto Wrapped Pork Tenderloin

Preheat the oven to 400 °F.

Butterfly the pork loin by slicing parallel to your cutting board, and making a lengthwise cut into the pork, stopping short of the opposite side. Then open the pork like a book. Using a meat mallet, pound the meat to ¾-inch thickness.

On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.

Season the pork with salt and pepper and place on top of the prosciutto slices. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork and tie in intervals with twine to secure. Tuck a rosemary sprig into the twine, on top of the pork loin.

Toss the potatoes and remaining onions in a roasting pan together with the chopped rosemary, garlic and olive oil. Season with salt and pepper. Set the roast on top.

To clarify, you do mean pork tenderloin and not pork loin? It seems most tenderloins I see are around 1.5 pounds…or packed in two strips that total around 3ish pounds?? Thanks! This looks amazing and I look forward to making it on Christmas!

Hi Kristen – Thanks for this! It was actually a pork tenderloin (there were 2 in my package). Now I’m reminded that I need to modify the recipe to read a 1 1/2 pork tenderloin rather than a 3 lb. tenderloin. I’m modifying the recipe right now. Thanks for catching that.

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